My buddy and I made a Barley Wine about a month ago. Actully if you want to be truthful is a Imperial Dark Belgian Tripple. Its a 13% cough syrup. We used a Belgian Strong Ale yeast and did 3 addtions of DME and corn sugar during fermentaion. 14 onces of hops were used in the boil. For my buddy its just not hoppy enough. I think its just fine. We want to add some more hop flavor and bitterness. Other than dryhopping hugh amounts of hops could we make a hop tea? Boil up some hops for bitterness and flavor/aroma and add that to the bottling bucket? We have Magnum, Centennial, Cascade and Apollo hops that we can use. Any suggestions? Would any other hops stand out more in a beer this big? Thanks!!!